The Ottumwa Courier


September 22, 2006

Bowersox serving up the food at Bloomfield Senior Center



(Use vegetables in season in late summer)

2 medium yellow squash, sliced

1 medium zucchini, sliced

1 medium red onion, sliced and separated into rings

1/2 pound fresh green beans, trimmed

5 strips red pepper

1 cup fresh mushrooms, sliced

1 Tablespoon olive oil

1 teaspoon dried parsley flakes

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon salt

In a large nonstick skillet sauté the squash, onion, zucchini, green beans and mushrooms in oil until crisp-tender, stirring occasionally. Stir in parsley, basil, oregano, thyme and salt. Remove from heat. Servings for 6.


3 cups flour

1 1/2 cups sugar

1 teaspoon cinnamon

1 teaspoon salt

3/4 teaspoon soda

2 cups unpeeled zucchini

1 cup nuts

1 cup raisins

3 eggs

1 cup vegetable oil

Mix sugar and eggs. Add cinnamon, salt and soda and mix well, then add flour, zucchini and oil. Fold in nuts and raisins last. Bake at 325 degrees for one hour.

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